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Philipponnat cuvée 1522
Cuvée 1522 Philipponnat: the old engraving on the Cuvée 1522 label shows the village of Ay, cradle of the Philipponnat family for sixteen generations. This exceptional cuvée is made exclusively from the House's most outstanding vineyards and grapes, and particularly from its historic "Léon" plots in Ay, which give it its fullness, minerality and typical peppery, spicy notes. The dosage is extra-brut.
The experts' opinion /
Discover the rating
the structure of this Champagne
Harmonious balance between the various components of acidity.
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
To the eye
Intense golden color.
An expressive, gourmand nose revealing notes of stewed fruit, evolving towards scents of caramel, toasted brioche and acacia honey, culminating in a light vanilla finish.
On the palate
Rich and generous, with hints of spice, turmeric and fruity notes of apricot and peach
Discover the DNA of this wine
Yields are low to moderate. The more classic terroirs, such as Avenay-Val-d'Or in our vineyards, or the later ones, flowered at the end of June, under more favorable temperature and light conditions. After a very wet June, July remained wet, but with periods of remission sufficient to keep mildew under control. Finally, the weather remained warm, sunny and fairly dry in August and right up to the start of the harvest, on October 5 for Philipponnat at Mareuil-sur-Ay, allowing good ripening for this fresh, elegant vintage.
About this house
To make its wines, Philipponnat uses the best grapes, mostly from Premiers and Grands Crus, exclusively in cuvée (first press), and makes a point of harvesting grapes that are riper than the Champagne average. Some of the wines are fermented or aged in barrels, which is exceptional in Champagne, and wood ageing gives them greater complexity, without making them heavy. The wines are aged in bottle, on their lees, for between three and eleven years. Affirming a distinctive style that doesn't give in to trends, the Champagne House produces a range of Champagnes that are above all wines: tasty, powerful and balanced.
The Perfect Pairing
Champagne and food
Pairs well with seafood, thanks to the very dry character of this extra brut cuvée, or with poached or grilled fish.
Why not create a dry-fat contrast by pairing it with fatty poultry, or a more daring pairing with caviar or very spicy dishes such as Indian tandoori?
Chef PHILIPPE MILLE
"Witnessing the soul of Champagne isn't just about cooking the terroir... it's about understanding who it is!
Having worked in the kitchens of Messrs Bordier, Grondart, Anton and Roth, and as Yannick Alléno's right-hand man at Le Scribe and then Le Meurice, he brought Domaine Les Crayères its first macaron in 2011, followed by a second in 2012, which he has kept for over 10 years.
His menu is inspired by the seasons and the Champagne region.
From the same house
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